DEPENDENCE OF ELECTRON PARAMAGNETIC RESONANCE (EPR) SPECTRUM PARAMETERS ON THE KIND OF MEAT AND FISH TREATED BY IONIZING RADIATION
Regulation of the use of ionizing radiation for treating food products and agricultural raw materials in Russia in 2017 suggests a wide dissemination of radiation technologies in the food industry, but manufacturers of food products processed by ionizing radiation do not indicate on the label the relevant information. Because of this, the identification of the domestic consumer market of food products processed by ionizing radiation will reduce the number of violations of requirements of state standard State standards (GOST) 33800-2016 “Production of food irradiated. General labeling requirements”. To determine whether irradiation of food raw materials and foodstuff, used the method of electron paramagnetic resonance (EPR), with each of the food products treated by ionizing radiation has its own characteristic EPR spectrum. In this regard, the aim of the research is to identify the dependence of the parameters of the EPR spectrum from meat, fish and poultry treated with ionizing radiation. Samples of bone tissue (SBT) meat, fish and poultry were subjected to radiation treatment with a linear electron accelerator model UELR-10-10С2 with energies up to 10 MeV. Studies of samples were carried out on the portable automated EPR spectrometer brand Labrador Expert X-band. Found that despite treatment samples of bone tissue with the same dose of ionizing radiation (12 kGy), the EPR signal depends on the type of vertebrates, the structure of the tissue sample, and other factors. Bone samples of beef and pork have a higher sensitivity to irradiation. Recorded a steady correlation between increasing the area of the EPR signal parameters: amplitude is of 0.99, the width of the peak signal, respectively 0,979 (the degree of strength of statistical relationships Chedoke very high). Processing of the obtained results of the EPR spectrum provides a high degree of confidence (p≤0.05) to identify how previously non-irradiated and radiation-processed various meats, fish and poultry.
About the authorsTimakova R.T.
Tikhonov Sergei L.
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